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800 gr. caserole veal in cubes

1 wineglass wine

1 canned diced tomatoes

1 Tbs tomato paste in a glass of water

1 small onion chopped

3/4 cup olive oil

1/2 tsp sugar

2 spices

2 cloves

1 bay leaf

1 pinch cinnamon

salt, pepper


Wash the veal and let it dry. In a caserole heat the olive oil in high heat and saute the veal until light brown. Add the onion and let it white. Add the wine and let it boil once or two times. Add 2 or 3 glasses of water until boil and reduce the heat in half. Let it cooked the veal with the water for 1/2 hour or a bit more. Add the chopped tomatoes, the tomato paste water, the spices, the cinnamon, the cloves, the bay leaf and the sugar. Let it boil in high heat once and reduce the heat in half or a bit less. Let it cooked slowly for 1 hour or more until tender. Check it from time to time to check the sauce not burned. Season with salt and pepper. Serve hot with spaghetti, fried potatoes. potato puree, rice, egg pasta.

Good Luck!!!

Foto: Patra Zeibeki